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Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes 

Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes

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Course: chicken, Keto, Main Course
Cuisine: American, Italian, Keto
Keyword: filling keto, gluten free, keto chicken, keto chicken parmesan, keto meals, Keto-friendly chicken Parmesan recipe, Low-carb chicken Parmesan, Low-carb Italian chicken Parmesan
Author: Lisa Boccuti ~ Keto Magic

Ingredients  

  • 4 6oz boneless, skinless chicken breasts
  • 1 egg
  • 2 tbsp olive oil divided, plus extra for drizzling, etc.
  • 2 tbsp avocado oil divided, plus extra for drizzling, etc.
  • 1 pt grape tomatoes, whole
  • 12 slices fresh mozzarella
  • 4 oz fresh mozzarella, cubed
  • 3 leeks, white and light green parts only, finely chopped  
  • 2 c baby greens or spring mix
  • 1 Persian cucumber, partially peeled and sliced 

Yummy Keto Balsamic Vinaigrette 

  • 2 tbsp oregano-infused olive oil, or unflavored high-quality olive oil
  • 2 tsp balsamic vinegar, not glaze 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 scallions (whites only), finely chopped
  • 4 tsp sweetener such as xylitol, erythritol or allulose (see note)

Keto Bread Crumbs

  • 1/2 c almond flower
  • 1/2 c grated pork rinds
  • 1 tsp Lisa's Italian Seasoning (recipe follows)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Prepare the tomatoes: Preheat the oven to 400. Grease a large baking sheet with avocado oil. Add the tomatoes to the sheet and drizzle with olive oil. Season generously with salt, pepper and Morton Season All. Bake for 20-25 minutes until the tomatoes burst open. Set aside.
  • Meanwhile, caramelize the leeks: Heat 1 tablespoon of olive oil and 1 tablespoon of avocado oil in a large pan over medium-high heat. Once the oil is hot, carefully add the leeks. Season generously with salt, pepper and Morton Season All. Cook about 20-30 minutes until the leeks are browned and soft. Transfer to a bowl and cover to keep warm.
  • Make the salad: Divide the salad ingredients among 4 single-serving bowls starting with the baby greens. Next, arrange the cucumbers nicely on one side of each bowl and the cubed mozzarella cheese on the other side, leaving room for the chicken. 
  • Prepare the vinaigrette: In a large skillet (you’ll use the same skillet to prepare the chicken), heat 1 tablespoon of avocado oil and cook the shallots over medium heat until soft. Transfer to a medium bowl and let cool slightly. Add the vinegar and sweetener together and whisk vigorously until the sweetener has dissolved. Add the remaining vinaigrette ingredients to the bowl and mix. 
  • ***Prep the chicken: While the tomatoes are cooking, place the chicken breasts between 2 sheets of parchment paper to tenderize them and to make them the same thickness. Dry with pt. Set aside.
  • Setup the breading area: On a large shallow bowl, mix together all of the keto bread crumb ingredients and spread them out. In a shallow, medium-sized bowl, whisk the egg. To bread the chicken, take one piece at a time and dip the chicken into the egg to coat, shaking off the excess. Then, dredge both sides of the chicken in the bread crumbs until completely coated.
  • ***Fry the cutlets: Heat the avocado oil and olive oil in a large skillet over moderately high heat until the oil is hot (about 350 to 375). Cook the cutlets until golden brown about 4 minutes per side, turning once until golden brown and cooked thoroughly until a thermometer reads 165 when inserted into the thickest part.
  • Assemble the chicken parmesan: Top each cutlet with 3 slices of fresh mozzarella, then add the burst tomatoes on top. Cover and cook on low until the cheese is melted. Top with the caramelized leeks. Add a sprinkle of oregano, salt and pepper on top, if desired. Place 1 prepared cutlet on top of the salad in each bowl between the cucumbers and feta. Serve with the vinaigrette on the side and some fresh grated Parmesan cheese, if desired. Enjoy!
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